Butter Toffee Pretzels

These Butter Toffee Pretzels are the ultimate “sweet and salty” addiction. By slow-roasting the pretzels at a low temperature, you allow the homemade toffee to seep into the nooks and crannies of the twists without burning the sugar. Adding the baking soda at the end is the secret—it creates tiny air bubbles that make the toffee light and crunchy rather than rock-hard, ensuring they won’t chip a tooth!

Butter Toffee Pretzels

Ingredients:

How to Make Butter Toffee Pretzels:

Step 1: Prep the Oven and Pan: Preheat your oven to 200°F. Lightly grease a large roasting pan with cooking spray.

Tip: Using a disposable foil roasting pan is a genius move here. Toffee is notoriously sticky, and being able to toss the pan afterward saves you a massive cleanup headache.

Step 2: Make the Toffee Base: In a medium saucepan, combine the brown sugar, cubed butter, and corn syrup. Bring the mixture to a boil over medium heat. Once it starts bubbling, set a timer for 5 minutes and stir constantly to prevent the sugar from scorching.

Step 3: The “Fizz” Step: Remove the saucepan from the heat. Whisk in the vanilla extract and the baking soda.

Tip: Be prepared! The mixture will foam up and “bubble violently” as the soda reacts with the acidic sugar. This aeration is exactly what gives the toffee its crisp, melt-in-your-mouth texture.

Step 4: Toss and First Bake: Pour the hot toffee mixture over the pretzels in the roasting pan. Sprinkle 1/2 of the bag of toffee bits over the top and toss everything together until the pretzels are well-coated.

Step 5: The Slow Roast: Bake for 1 hour. Every 15 minutes, take the pan out and give the pretzels a good stir. This redistributes the melted toffee that pools at the bottom, ensuring every pretzel gets a shiny, even coat.

Step 6: Set and Cool: Spread the hot pretzels onto a sheet of wax paper. Immediately sprinkle the remaining toffee bits over the top while the coating is still tacky. Let them harden for about 1 hour before breaking them into clusters.